Homemade Creamy Caramel Sauce
A silky, golden caramel sauce crafted in minutes from just four pantry staples. Whether drizzled over ice cream, pancakes, or layered cakes, this foolproof recipe will turn any dessert into something truly special.
🛒 Ingredients
1 servings
- ½ cup (120 ml) water
- 1 cup (200 g) granulated white sugar
- 2 tablespoons (30 g) unsalted butter, cubed
- ½ cup (120 ml) heavy whipping cream
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Directions
- 1
Combine the water and sugar in a heavy-bottomed saucepan. Bring to a boil over medium heat without stirring to prevent crystallization.
- 2
Allow the syrup to cook undisturbed, watching closely until it turns a rich, deep amber color — around 170–180 °C (340–355 °F).
- 3
Remove from heat and immediately stir in the butter pieces, mixing vigorously until fully melted and incorporated.
- 4
Rest the pan off the heat for about 10 seconds to let the temperature drop slightly.
- 5
Pour in the heavy cream in a slow, steady stream while stirring constantly — expect vigorous bubbling. Keep mixing until the sauce is smooth and glossy.
- 6
Cool for a few minutes before serving warm, or transfer to an airtight jar once completely cool and refrigerate for up to 2 weeks.
💡 Chef's Tip
Never stir the sugar syrup as it cooks — movement triggers crystallization. If crystals form, add a few drops of lemon juice to dissolve them. For a salted caramel twist, swap in salted butter and add a pinch of fleur de sel at the end.
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